Recipe - Dasheen Gnocchi And Marinara Sauce

1 pound Dasheen; peel, cut in
23"pcs
1 pound Sweet potato; peel, cut in
23"pcs
Coarse salt
2 teaspoon Olive oil
2 tablespoon Basil; very thinly cut or sliced up
1 teaspoon Garlic; minced
One fourth cup Dry white wine
1 cup Tomatoes; finely chopped
One half cup Marinara Sauce; Recipe
follows
Freshly ground pepper
2 lg Eggs; lightly beaten
One half teaspoon Freshly grated nutmeg
1 cup Allpurpose flour
Grated Parmesan cheese; for
garnish

MARINARA SAUCE
One half cup Olive oil
One fourth cup Chopped onion
4 Cloves garlic; minced
1 tablespoon Chopped basil
One fourth cup White wine
4 pound Tomatoes; minced
1 tablespoon Light brown sugar

DASHEEN GNOCCHI

1. Place dasheen and sweet potato in salted water to cover. Bring to a
boil, and simmer until fork tender, about 30 minutes. Meanwhile, heat olive
oil in a large skillet. Add basil and garlic, and cook 1 to 2 minutes.
Remove skillet from heat, and add white wine and tomatoes. Simmer about 1
minute. Stir in Marinara Sauce; season with salt and pepper, and keep warm.

2. Bring another large pot of salted water to a boil. Drain dasheen and
sweet potato, and pass through a ricer into a large bowl. Add eggs and
nutmeg; season with salt and pepper, and stir to combine. Slowly add flour,
stirring until fully incorporated.

3. Using two wet teaspoons, dip out a rounded spoonful of the gnocchi
mixture. Transfer the spoon to your left hand with the gnocchi mixture;
place the other spoon on top of the gnocchi mixture, and smooth with the
bottom of the other wet spoon. Then slide the second spoon under the
gnocchi to release it into the boiling water. Cook until the gnocchi rise
to the top and float, about 5 minutes. Drain, and add to skillet with
Marinara Sauce, tossing to coat. Serve with grated Parmesan.

MARINARA SAUCE Makes 3 cups

Heat olive oil in a medium saucepan over medium heat. Add onion, garlic,
and basil. Cook until onions are translucent, 3 to 4 minutes. Remove pan
from heat, and add white wine. Return to heat, and add tomatoes and brown
sugar. Reduce heat to mediumlow, and simmer until thick, 1 to 1 One half hours.

NOTES : At the Strawberry Hill resort in Jamaica, executive chef James
Palmer takes an innovative approach to the island's native ingredients to
create what he fondly calls "new Jamaican cuisine." He reinterprets
gnocchi, Italian potato dumplings, by making them with dasheen and
paleyellow sweet potatoes. He serves dasheen gnocchi with a fresh marinara
sauce. Dasheen is a root vegetable grown in the wetlands of Jamaica and
elsewhere in the eastern Caribbean. More commonly known as taro root, this
knobby brown tuber has white fibrous flesh that develops a nutty flavor
when cooked. The Jamaican sweet potato's paleyellow flesh has a subtle
flavor. Dasheen and pale sweet potatoes can be found at West Indian
markets. Nestled in the Blue Mountains, Strawberry Hill sits majestically
on a hilltop outside Kingston, Jamaica, at a lofty altitude of 3,100 feet.
Recipe by: Martha Stewart http://www.marthastewart.com

Posted to recipeludigest by "Valerie Whittle" catspaw@inetnow.net on Mar
6, 1998